Manufacturing powdered extract for use in the preparation of beverages and the like.



UNITED STATES "PATENT onnron.

JOHN.LEONARD' KELLOGG, 0F BATTLE CREEK, MICHIGAN.

MANUFACTURING PQWDERED BEVERAGES AND THE LIKE.

1,097,720.. No Drawing.

To all whom it may concern Be it known that I, J 011x LEONARD KEL- LOGG,a citizen of theUnited States, resid-- ing at Battle CreelglMichi gan,have invented certainnew anduseful pro tements 1n Manufacturing- Powdxtracts for Use in theP-ireparation o {v =ges and the like, of-which thefollowing is a specification.

This invention relates: to an improved process for manufacturing tractsfor use in the preparation of beverw.

- 1 j hen it is properly made. I use this prodbcverage for instant useby-placin'g a teaspoonful in a cup, pouring thoroughly mixing an agesand the like.

The object of this invention is to provide' a process which will bespeedy and effective and produce a, product of superior quality.

I accomplish the objects of my invention by the devices and meansdescribeddn the following specification.

The invention is clearly defined and pointed out in the claims.

In carrying out my invention, I first prepare a mixture of one thirdground barley malt and two-thirds corn flour, wheat flour, corn starch,or any other suitable starch material. I take the above mixture and mixit thoroughly with water until it is made into a thick paste. This pasteis then placed in steam cooker or a jacket mixer and heated by meansof'steam to 160 to 180 F. and kept at this temperature for about twohours. By this step, the diastatic properties of the malt entirelyconvert thestarch in the materials into maltrose or malt sugar.

I then place the mass in an inclosed rotary mixing cooker and cook itunder about 40 pounds steam pressure for five hours. serves to partiallycaramelize the malt sua-r formed in the receding step, and when the massis drawn rom the cooker it is of a dark brown coffee color and has abitter flavor. The material is nowdrawn I oii from the mixing cooker andthoroughly mixed in an ordinary bakers bread mixerwith bran, maltsprouts, and roasted pulverized rye. After mixing, the product isthoroughly dried in an ordinary steam rotary drier and it is thenroasted in an ordinary coifee roaster until it has a rich brown cofieecolor. This serves to further caramelize the maltsugar. The material isnow laced in a cooker and cooked for two hours until all thesolublemattor has been extracted from the grain. The mass is thenpercolated and the soluble extract drawn Specification of LettersPatent.

. der.

powdered exj This sweetish ficlent water to 01f, the residuebeing'washed until all the soluble tainedv The soluble extract iscollected EXTRACT FOR USE IN THE PREPARATION OF Patented May as, 1914.

pplication filed January as, 1914. Serial No. 814,924.

several times has been ohand extract evaporated down to a thick syrup bymeans of ordinary vacuum pans. is then pumped 1nto a rotary vacuum Thisthick syrup drier and completely evaporated and the resulting materialis ground into a granular pow- This granular form of the product paredtherefrom has characteristics of a uct to prepare a over 'ithot water,

powder is the final and the beverage prethe flavor and good grade ofcoffee addin cream and sugar to suit the taste.

Having thus described my invention, I claim as new and desire tersPatent, 1s

what to secure. by Let- 1. The process of preparing a powdered beverageextract which consists of preparing a mixture of one part barley malt,two parts of suitable starchy material, and sufficient water to form athick paste, heating said paste at a temperature of approximately 17 0F. until the starch therein is converted into maltose, cooking saidmaterial underapproximately 40 pounds pressure for about five hours topartially caramelize the maltose therein,

mixing the resulting material with-bran, malt sprouts and roastedpulverrized rye, drying and roasting further caramelize the maltose,

evaporating the soluble the resulting mass, extract in cacao and thesame to converting the resultant product into a granular'powder.

2. The process of preparing a pow dered beverage extract which consistsof preparing a mixture of one part barley malt, two

parts of suitable starchy material, and sufform a thick paste, heatingsaid paste until the starch therein is converted 1nto maltose, cookingsaid material under approximately 40 pounds to partially caramelize themaltpressure for about ose therein, mixing the resulting material withbran, malt sprouts, an(1 roasted pulverized rye, drying and roasting thesame to further caramelize ing the resulting mass,

the maltose, percolatevaporating the soluble extract in cacao andconverting the resultant product into a granular powder.

3. The process of preparing a powdered beverage extract whi ch consistsof prepargeneral and roasting the same to further caramelize themaltose, percolating the resulting mass, 5 and evaporating the solubleextract in vacuo. The process of preparing a powdered beverage extractwhich consists of preparing a mixture of barley malt, suitable starchymaterial, and sutlicient water to form a thick 30 paste, heating saidpaste until the starch therein is converted into maltose, cooking saidmaterial to partially caramelize the maltose therein, mixing theresulting material With bran, malt sprouts and roasted 35 pulverizedrye, drying and roasting the same to further caramelize the maltose,percolating the'resulting mass and evaporating the soluble extract invacuo.

ing a mixture of one part barley malt, tWo parts of suitable starchymaterial, and sutiieient water to form a thick paste, heating said pasteuntil the starch therein is converted into maltose, cooking saidmaterial to partially caramelize the maltose therein, mixing theresulting material with bran, malt sprouts and roasted pulverized rye,drying and roasting the same to further earamelize the maltose,percolating the resulting mass, evaporating the soluble extract in mcuoand-converting the resultant product into a granular powder.

he process of preparing a powdered beverage extract which consists ofpreparing a mixture of one art barley malt, two parts 1 of suitablestarchy material, and sufficient In Witness whereof, I have hereunto set40 Water to form a thick paste, heating said 7 my hand and seal in thepresence of two Witpaste until the starch therein is converted nesses.

into maltose, cooking sald material to par- JOHN LEONARD KELLOGG. [1,.a] tially caramelize the maltose therein, mix- Witnesses: ing theresulting material With bran, malt C. H. HUGHES,

sprouts and roasted pulverized rye, drying I E. J. CROXQN.

